Judy's Recipe

SHRIMP AND TOMATO RISOTTO

Category: main entrees

servings:6
prep time: 20 minutes
cooking time 35 minutes

3-1/2 cups lowfat and low salt chicken broth
1- 8oz. bottle clam juice
olive oil
5 medium shallots sliced into small pieces
1-1/2 cups arborio rice
1/2 cup white wine
1-14 oz. can tomtoes diced, drained
2 cups peeled and divined shrimp chopped into small bits
6 basil leaves chopped
Salt and pepper to taste

In a pan bring chicken broth and clam juice to a boil. Turn down to simmer. In a large hot skillet. Add a little olive oil. Add shallots. Turn down heat. Cook until tender over medium heat. Stir in rice. Saute for 3 to 4 minutes. Add wine. Let the rice absorb the wine. Stir occasionally do not let it burn. Add one cup of liquid, keep stirring, let it absorb into rice. Keep adding liquid one cup at a time and letting it absorb until you have used all of the liquid. Stir it very often. Add can of tomatoes.
In another pan add olive oil. Add shrimp. Cook until done about 2-3 minutes.
Add shrimp and basil to risotto. Cook for an additional 5 minutes. Salt and pepper to taste. Risotto should be creamy, tender but firm in the center when done.